Galette

Pastry Crust:
2 C Flour
11 T Butter (real butter, no exceptions) that's just over 2/3 C.
1/4 t Salt
4-5 T ice water

Fruit Filling:
4 C prepared fruit (peeled, pitted, diced, etc)
up to 1/2 C Sugar
3 T Flour
1 1/2 T Butter(plus a little extra butter and sugar to brush on top, see directions)

add sugar depending on the sweetness of your fruit. If fruit is sweet only add 1/4 cup


Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of the flour. Cut the butter into the flour until butter is in small crumbly pieces.
Add ice water a tablespoon at a time while stirring dough mixture with a fork. Bring it all together and pat into a ball. Wrap in plastic and put it in the fridge.

Pick a fruit. Sprinkle flour over fruit. Add sugar to taste, up to 1/2 cup. If you're doing apples, pears, etc. add some cinnamon and a splash of lemon juice.Stir it all up.

Roll out your pastry dough on a floured surface. You want it to be at least 12" in diameter. Use a paring knife or pizza cutter to trim edges if you need to so you have a circular shape, but don't worry about it being perfect- that's the beauty of a galette- it's supposed to be messy looking!To transfer the dough to your baking sheet, fold your circle in half and then in half again. Place on baking sheet and unfold. Dump your fruit mixture right in the middle and dot with 1-2 T butter.

Now take the edges of the dough and pull them up, pleating as you go. Dip your fingers in some water and moisten in between the pleats to seal them a little better. When it's all wrapped up, press lightly with your fingers all around it. Brush the dough with melted butter and sprinkle with sugar.

Place in the oven (375) for 50-60 minutes. The fruit should be bubbling and the crust golden brown. When finished remove from oven and place pan a cooling rack. Cool for about 10-15 minutes before serving.